pages

6.21.2010

turkish lentils and chickpeas

Excellent meal!

It was easy to make, too. It would have been even easier had I used my food processor for the salad. In fact, the salad was the most time consuming part of this meal; everything was finely diced. It was only when I was three-quarters of the way through that the idea of a machine came to mind. The lentils were cooked with some eggplant, onion and carrot and then pureed. I added the chickpeas at the end. The Turkish salad has cucumber, onion, bell pepper and tomato with a red pepper dressing. The combination of the two was outstanding. A little heat by way of red chili flakes added some oomph.

2 comments:

I made this tonight for dinner-oh WOW! I am in love. So easy & delicious. I of course tweaked it a bit, but before I did, I tasted it and was amazed how flavorful it was with just S&P seasoning! Thank you so much for this recipe which I will be making in giant batches to freeze for cold winter nights in the front of the fire!

follow by email:

on sale now!

aquafaba tid bits

If you are using homemade aquafaba make sure it is nice and thick and viscous. If you are using canned aquafaba, reduce it by 1/3 before using to get the right consistency. Strain the aquafaba before using; warm aquafaba strains better because it is thinner. Aquafaba thickens as it cools.